London Broil Stewed in Stout
- Ready In:
- 3hrs 20mins
- Ingredients:
- 16
- Serves:
-
4-5
ingredients
- 1 (2 lb) piece london broil beef, cut at least 1 inch thick
- 1⁄2 teaspoon coarse salt
- 1 teaspoon freshly ground black pepper
- 3 tablespoons cornstarch
- 1⁄4 teaspoon dried thyme
- 1⁄4 slice bacon, cut into 1/4 inch pieces
- 1 clove garlic, peeled and cut lengthwise into small spikes
- 1 bay leaf
- 1 large onion, sliced 1/4 inch thick
- 1 cup stout beer or 1 cup dark beer
- 1 tablespoon honey
- 2 tablespoons red wine vinegar
- 1 tablespoon Worcestershire sauce
- 2 tablespoons tomato sauce (optional)
- 3 tablespoons cornstarch (optional)
- 3 tablespoons water (optional)
directions
- Preheat the oven to 275 Deg.
- To prevent the meat from curling, trim off and discard the fat layer around it.
- Pat the meat dry with paper towls and sprinkle it over with half the salt and pepper.
- Dredge with the cornstarch, patting it well into the meat Pierce the meat in half a dozen or so places.
- Press the thyme leaves into the bacon pieces and force a piece of bacon and a garlic spike into each of the holes in the meat.
- Lightly oil a heavy bottomed braising pan.
- Place the bay leaf in the center of the pan and the meat on top of it.
- Pile the onion slices on top of the meat Mix the stout, honey, vinegar, and Worcestershire sauce and pour over the onions.
- Sprinkle on the rest of the salt and pepper.
- Cover the mount of meat and onions with a sheet of waxed paper.
- Seal the pot with two thicknesses of foil and press the lid down firmly.
- Put the pot in the oven and bake, undisturbed for 3 hours.
- Serve the beef hot, with the thin sauce poured over it.
- *Thenatural juice will be thin.
- If you want to"finish" it you can add 2 Tbs of tomato sauce and about 3 Tbs of cornstarch disolved in 3 Tbs of cold water.
- When the sauce has cooked and thickened sufficiently, salt to taste and pour over the meat.
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Reviews
-
This did not really turn out that well for us. I followed the recipe exactly and used Guiness Stout for the beer and an inch and a half thick london broil. I did not taste any distinct flavor and the meat was tough and chewey. Maybe 3 hours was too long??? Maybe the meat should have been marinated first? I did read that poking holes in the meat makes the meat less tender and dry because the juices escape.....
RECIPE SUBMITTED BY
TishT
Las Vegas, Nevada
I live in Las Vegas. I was lucky enough to run into Recipezaar around Nov. 2000 and got hooked quickly. I am a cookbook collector and have been collecting recipes for as long as I can remember. My DH had to build in shelves for all my cookbooks! I like to dabble with OAMC and for a few years hosted the Budget/OAMC forum with some great people over there. Even though I don't work in the forum any longer I've set up a lot of cookbooks for the purpose of OAMC and stretching food that might be helpful. Please feel free to check them out! I go on food jags and cooking jags! Please come say hi to me and chat on facebook. I currently host a blog for saving money through finding deals and coupons if you are interested. Most of the time I try to cook and have a good dinner on the table but I'll be honest enough to say there is still fast food occasionally in the budget! I have had such wonderful support here whenever I need it. Thank you all for being here! Just a quick note on how I rate recipes:
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